This post may contain affiliate links. Please read our disclosure policy.
Caviar Egg Toast inspired by the signature Jean Georges one. I served mine open faced because, I wanted direct yolk to mouth action 😅.
I get my caviar from OM Caviar!
If you loved this recipe, check out my Potato Pave!
Why You’ll Love Caviar Egg Toast
You know I am obsessed with egg yolks and caviar, and these turned out delicious! That first bite is heaven on earth.. You get the runny yolk and the saltiness from the caviar. The toasties bring that crunchiness and mmm chef’s kiss!
How To Prepare Caviar Egg Toast
🧂 First, combine the sugar and salt.
🌟 Secondly, add half of the mixture to a small container. Then, make an indentation per every yolk.
🥚 Place the yolks over the sugar/salt and sprinkle the rest on top.
❤️ Cover in plastic wrap. Then, cure in the fridge for 2-6 hours. I did 3 hours because I wanted them very jammy.
💧 Then, rinse each yolk VERY carefully.
🔥 Place the yolks in a clean container and add the warm/hot olive oil on top. Then, let them sit 20-30 minutes. I do this to warm them up and add some richness.
🧈 In a heat pan add some butter and olive oil. Then, fry the bread until golden.
🍳 Lastly, add one yolk to each toast. Then, top with chives and a lot of caviar.
Substitutions and Variations
- There aren’t really substitutions for this recipe. You don’t have to top with chives if you don’t want to, or you can use any herbs you have on hand.
- You can use any bread of choice, I used normal sandwich bread.
Chef Nadia’s Tip
Careful is the key when handling the yolks.
Similar Recipes
Common Questions
I get it from OM Caviar.
I used normal sandwich bread of the toasties. You can use any bread of choice.
Caviar Egg Toast
Ingredients
- 8 egg yolks, 6 to 8 egg yolks
- 3/4 cup cane sugar
- 3/4 cup kosher salt
- 1/2 cup olive oil, heated up but not like boiling
- 8 small bread squares, 6 to 8 bread squares
- Butter, for frying the bread
- More olive oil , for frying the bread
- Chives, to taste
- Caviar, to taste
Instructions
- First, combine the sugar and salt.
- Secondly, add half of the mixture to a small container. Then, make an indentation per every yolk.
- Place the yolks over the sugar/salt and sprinkle the rest on top.
- Cover in plastic wrap. Then, cure in the fridge for 2-6 hours. I did 3 hours because I wanted them very jammy.
- Then, rinse each yolk VERY carefully.
- Place the yolks in a clean container and add the warm/hot olive oil on top. Then, let them sit 20-30 minutes. I do this to warm them up and add some richness.
- In a heat pan add some butter and olive oil. Then, fry the bread until golden.
- Lastly, add one yolk to each toast. Then, top with chives and a lot of caviar.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
